Step 1

Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl

Step 2

Stir to combine and set aside

Step 3

Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform

Step 4

Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside

Step 5

In a large skillet, heat the sesame oil over high heat

Step 6

Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total

Step 7

Remove the chicken from the pan and set it aside

Step 8

Once all of the chicken is cooked, use the same skillet to finish the dish

Step 9

Heat one tablespoon of sesame oil over medium heat

Step 10

When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften

Step 11

Add the green onions, cashews, ginger, garlic, and dried chili peppers

Step 12

Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast

Step 13

Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes

Step 14

Serve over white or brown rice

Step 15

Enjoy! This recipe is dairy-free, kid-friendly and comes together in 30 minutes or less!